A method for evaluating the smoke collection effect of range hoods

Abstract

The present application relates to a method for evaluating the smoke collection effect of a range hood, which belongs to the technical field of range hoods. The evaluation method comprises: constructing and conducting a simulation experiment based on a target model to obtain the smoke mass flow rate of the cookware smoke source and the oil fume mass flow rate at the fan inlet of the range hood, obtaining the oil fume escape concentration according to the smoke mass flow rate and the oil fume mass flow rate, and determining the evaluation level of the range hood according to the thickness value of the range hood and the oil fume escape concentration. The evaluation levels include level one, level two, level three and level four. If the evaluation level is level four, the target model is adjusted and the evaluation level is re-determined. When evaluating the smoke collection effect level of the range hood, the present invention fully considers the influence of the thickness of the range hood on the smoke collection effect, thereby achieving a comprehensive evaluation of the smoke collection effect of the range hood.

Description

Technical Field

[0001] The present application relates to the technical field of range hoods, and in particular to a method for evaluating the smoke collection effect of range hoods. Background Art

[0002] The range hood is the only smoke exhaust device in the kitchen. Improving its extraction efficiency and reducing the amount of smoke inhaled by cooks is crucial to improving the kitchen environment. Research has shown that the extraction efficiency of a range hood is closely related to factors such as its installation height, operating air volume, and the structural design parameters of the range hood's smoke collection chamber. Companies often evaluate this through testing.

[0003] The existing method for evaluating the smoke collection effect of range hoods generally involves conducting smoke collection tests on range hoods in the laboratory to obtain the oil fume escape concentration or oil fume escape rate. The corresponding smoke collection level is determined based on the oil fume escape concentration or oil fume escape rate. However, the thickness of the range hood has a great influence on smoke collection. The lack of consideration of the range hood thickness factor in the evaluation of the range hood's smoke collection effect will result in an incomplete evaluation of the range hood's smoke collection level. Summary of the Invention

[0004] To this end, the present invention provides a method for evaluating the smoke collection effect of a range hood, so as to solve the problem that the existing evaluation method for the smoke collection effect of a range hood is not comprehensive enough.

[0005] In a first aspect, a method for evaluating the smoke collection effect of a range hood is provided, the method comprising:

[0006] Construct and conduct simulation experiments based on the target model to obtain the smoke mass flow rate of the cooker smoke source and the oil smoke mass flow rate at the fan inlet of the range hood;

[0007] Obtaining the fume escape concentration according to the smoke mass flow rate and the fume mass flow rate;

[0008] The evaluation grade of the range hood is determined based on the thickness value of the range hood and the concentration of the oil smoke escape; the thickness value is the distance between the front wall and the rear wall of the range hood; the evaluation grades include level one, level two, level three and level four;

[0009] If the evaluation level is level four, the evaluation level is re-determined after adjusting the target model.

[0010] Furthermore, the determining of the evaluation grade of the range hood based on the thickness value of the range hood and the concentration of the oil fume escape includes:

[0011] Get the preset reference thickness value;

[0012] Dividing the thickness value by the preset reference thickness value to obtain a thickness ratio;

[0013] The evaluation grade of the range hood is determined according to the thickness ratio and the oil fume escape concentration.

[0014] Furthermore, determining the evaluation grade of the range hood based on the thickness ratio and the oil fume escape concentration includes:

[0015] If the oil smoke escape concentration is less than or equal to the product of the first preset ratio and the thickness ratio, the evaluation level of the range hood is level one;

[0016] If the oil fume escaping concentration is greater than the product of the first preset ratio and the thickness ratio, and the oil fume escaping concentration is less than or equal to the product of the second preset ratio and the thickness ratio, the evaluation level of the range hood is level 2;

[0017] If the oil fume escaping concentration is greater than the product of the second preset ratio and the thickness ratio, and the oil fume escaping concentration is less than or equal to the product of the third preset ratio and the thickness ratio, the evaluation level of the range hood is level three;

[0018] If the oil smoke escape concentration is greater than the product of the third preset ratio and the thickness ratio, the evaluation level of the range hood is level four.

[0019] Furthermore, obtaining the fume escape concentration according to the smoke mass flow rate and the fume mass flow rate includes:

[0020] The oil fume escape concentration is obtained according to the smoke mass flow rate and the oil fume mass flow rate through an escape formula, and the escape formula is:

[0021] ω = 1- M1 / M2;

[0022] Among them, ω is the fume concentration of the range hood; M1 is the smoke mass flow rate; M2 is the fume mass flow rate.

[0023] Furthermore, the target model is constructed and simulated to obtain the smoke mass flow rate of the cooker smoke source and the oil smoke mass flow rate at the fan inlet of the range hood, including:

[0024] Build a 3D model of the kitchen;

[0025] Build a 3D model of the range hood;

[0026] Constructing a 3D model of a cookware; wherein the smoke source of the 3D model of the cookware is set to be a multi-component smoke source; wherein the multi-component smoke source includes a gas phase component and a liquid phase component;

[0027] Arranging the range hood 3D model and the cookware 3D model into the kitchen 3D model to obtain a target model;

[0028] Constructing a fluid region between the cookware 3D model and the fan inlet of the range hood 3D model;

[0029] A simulation experiment is performed based on the target model to obtain the smoke mass flow rate of the cooker smoke source and the oil smoke mass flow rate at the fan inlet of the range hood.

[0030] Furthermore, the kitchen 3D model, the range hood 3D model and the cookware 3D model are all simplified models suitable for fluid mechanics calculations.

[0031] Furthermore, the gaseous component in the multi-component smoke source is water vapor; and the liquid component in the multi-component smoke source is oil droplet particles.

[0032] Furthermore, the fluid area includes a plurality of three-dimensional grids; the length, width and height of the three-dimensional grids are all the same preset values.

[0033] Furthermore, the evaluation method further includes: setting boundary conditions in the target model; the boundary conditions include: the originating position of the smoke source of the cookware, the velocity of the oil droplet particles, the heating temperature of the pot bottom and the volume flow rate of the fan inlet.

[0034] Further, the re-determining the evaluation level after adjusting the target model includes: if the fume escape concentration is greater than the product of the third preset ratio and the thickness ratio, adjusting the structure of the range hood 3D model to obtain an adjusted range hood 3D model;

[0035] Obtaining an adjusted target model based on the adjusted range hood 3D model; setting corresponding boundary conditions for the adjusted target model;

[0036] A simulation experiment is performed based on the adjusted target model to obtain the adjusted smoke mass flow rate of the cooker smoke source and the adjusted oil smoke mass flow rate at the fan inlet of the range hood;

[0037] The evaluation level is re-determined based on the adjusted smoke mass flow rate and the adjusted oil fume mass flow rate.

[0038] The present invention adopts the above technical solution and has at least the following beneficial effects:

[0039] Provided is a method for evaluating the smoke collection effect of a range hood. A target model is constructed and a simulation experiment is conducted based on the target model to obtain the smoke mass flow rate of the cooker smoke source and the oil fume mass flow rate at the fan inlet of the range hood. The oil fume escape concentration is obtained based on the smoke mass flow rate and the oil fume mass flow rate. The evaluation level of the range hood is determined based on the thickness value of the range hood and the oil fume escape concentration. The evaluation levels include level one, level two, level three and level four. If the evaluation level is level four, the target model is adjusted and the evaluation level is re-determined. When evaluating the smoke collection effect level of the range hood, the present invention fully considers the influence of the thickness of the range hood on the smoke collection effect, thereby achieving a comprehensive evaluation of the smoke collection effect of the range hood.

[0040] It should be understood that the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the present application. BRIEF DESCRIPTION OF THE DRAWINGS

[0041] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0042] Figure 1 This is a flow chart of a method for evaluating the smoke collection effect of a range hood according to an exemplary embodiment of the present invention;

[0043] Figure 2 This is a front view of a 3D model of a cookware shown in an exemplary embodiment of the present invention;

[0044] Figure 3 is a top view of a 3D model of a cookware according to an exemplary embodiment of the present invention;

[0045] Figure 4 FIG. 4 is a schematic structural diagram of a target model according to an exemplary embodiment of the present invention. DETAILED DESCRIPTION

[0046] In order to make the purpose, technical solutions and advantages of this application more clear, the following further describes this application in detail with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain this application and are not intended to limit this application.

[0047] Existing range hood smoke collection tests are generally completed manually on-site. The smoke collection effect test of the range hood first requires adjusting the appropriate working back pressure, then soaking, sorting, and flattening the smoking ingredients to the bottom of the pot, adding oil and heating, and adding a certain amount of water to the ingredients after they reach a certain temperature to start smoking. Each of the above steps affects the amount of smoke generated; and the smoke composition will change with the increase in the number of smoking times. The more smoking times, the lower the oil content, the higher the water content, and the better the smoking effect. Therefore, the existing smoke test has poor test stability and low test efficiency. In addition, the thickness of the range hood is not taken into consideration when evaluating the smoke collection effect of the range hood, resulting in an incomplete evaluation of the smoke collection level of the range hood.

[0048] An embodiment of the present application provides a method for evaluating the smoke collection effect of a range hood, which can realize a simulation evaluation of the smoke collection effect. The evaluation is a virtual experiment with standardized processes, which can quantitatively analyze the advantages and disadvantages of different schemes and improve development efficiency. In addition, when rating the smoke collection effect, the influence of the thickness of the range hood on the smoke collection effect is fully considered, thereby realizing a comprehensive evaluation of the smoke collection effect of the range hood.

[0049] The method of this application is described below through specific examples.

[0050] See also Figure 1 , Figure 1 This is a flow chart of a method for evaluating the smoke collection effect of a range hood according to an exemplary embodiment of the present invention. Figure 1 , the method comprising:

[0051] Step S11: constructing and performing a simulation experiment based on the target model to obtain the smoke mass flow rate of the cooker smoke source and the oil smoke mass flow rate at the fan inlet of the range hood;

[0052] Step S12: Obtaining the fume escape concentration based on the smoke mass flow rate and the fume mass flow rate;

[0053] Step S13: determining the evaluation grade of the range hood according to the thickness value and the concentration of the oil smoke escape;

[0054] Step S14: If the evaluation level is level four, adjust the target model and redetermine the evaluation level.

[0055] It should be noted that the range hood smoke collection effect evaluation method provided in this embodiment is applicable to scenarios including, but not limited to, smoke collection effect evaluation levels in specific practice.

[0056] Specifically, the thickness value is the distance between the front wall and the rear wall of the range hood; the evaluation levels include level one, level two, level three and level four.

[0057] It can be understood that the method for evaluating the smoke collection effect of range hoods provided in this embodiment obtains the oil fume escape concentration based on the smoke mass flow rate of the smoke source of the cookware and the oil fume mass flow rate at the fan inlet of the range hood, and determines the evaluation level of the range hood based on the thickness value of the range hood and the oil fume escape concentration; when evaluating the smoke collection effect level of the range hood, the present invention fully considers the influence of the thickness of the range hood on the smoke collection effect, thereby realizing a comprehensive evaluation of the smoke collection effect of the range hood.

[0058] In specific practice, step S11 "constructing and conducting simulation experiments based on the target model to obtain the smoke mass flow rate of the cooker smoke source and the oil fume mass flow rate at the fan inlet of the range hood" includes: constructing a kitchen 3D model; constructing a range hood 3D model; constructing a cooker 3D model; setting the smoke source of the cooker 3D model to a multi-component smoke source; the multi-component smoke source includes a gas phase component and a liquid phase component; arranging the range hood 3D model and the cooker 3D model into the kitchen 3D model to obtain the target model; constructing a fluid area between the cooker 3D model and the fan inlet of the range hood 3D model; and conducting simulation experiments based on the target model to obtain the smoke mass flow rate of the cooker smoke source and the oil fume mass flow rate at the fan inlet of the range hood.

[0059] It should be noted that various 3D models can be constructed using existing technologies. All 3D models are simplified models that remove unnecessary structures and features. All constructed 3D models are simplified models suitable for fluid mechanics calculations.

[0060] See also Figure 2 、 Figure 3 、 Figure 4 , Figure 2 This is a main view of a 3D model of a cookware shown in an exemplary embodiment of the present invention. Figure 3 is a top view of a 3D model of a cookware shown in an exemplary embodiment of the present invention. Figure 4 This is a schematic diagram of a target model structure shown in an exemplary embodiment of the present invention. Figure 2 、 Figure 3 、 Figure 4 The upper opening of the cookware 3D model 1 is provided with multiple smoke outlets 2, which are connected to the bottom of the cookware 3D model 1. The smoke source is placed directly below the cookware 3D model 1, and the oil smoke will simulate the gas flow upward through the cookware 3D model 1 and the fluid area to reach the fan inlet of the range hood 3D model 3. Some oil smoke will not reach the fan inlet of the range hood 3D model 3, causing the oil smoke to escape. The range hood 3D model 3 simulates normal oil smoke suction work and draws the oil smoke in the fluid area to the fan inlet of the range hood 3D model 3; the cookware 3D model 1 is fixedly placed on the upper surface of the lower cabinet 4 of the kitchen model, and the range hood 3D model 3 is fixedly placed on the lower surface of the upper cabinet 5 of the kitchen model.

[0061] It should be noted that the total amount of smoke emitted by the smoke source is the smoke mass flow rate, and the oil smoke collected in the fan inlet area of the range hood 3D model 3 is the oil smoke mass flow rate.

[0062] Specifically, the size of each constructed model can be set according to the experimental requirements; the length, width and height of the kitchen model can generally be set to 3.5m, 2.5m and 2.5m respectively, the upper diameter of the pot 3D model can be set to 36cm, the height of the pot 3D model can be set to 9.5cm, and the distance between the pot 3D model and the wall can be set to 24cm.

[0063] Specifically, the gaseous component in the multi-component smoke source is water vapor; the liquid component in the multi-component smoke source is oil droplet particles, and the average particle size of the oil droplet particles can be set according to experimental requirements. The average particle size of the oil droplet particles can generally be set to D, D∈[2μm, 5μm].

[0064] Specifically, the fluid region includes a plurality of three-dimensional grids; the length, width, and height of the three-dimensional grids are all the same preset values, which can be set according to experimental requirements and are generally set to 8 mm.

[0065] Specifically, the evaluation method also includes: setting boundary conditions in the target model; the boundary conditions include: the starting position of the smoke source of the cookware, the speed of the oil droplet particles, the heating temperature of the pot bottom and the volume flow rate of the fan inlet; the boundary conditions can be set according to the experimental requirements, the starting position of the smoke source of the cookware is generally set in the bottom center area of the cookware 3D model, 10mm below the bottom of the pot, the speed of the oil droplet particles V∈[0.1, 0.2]m / s, the heating temperature of the pot bottom T∈[180, 200]℃; the volume flow rate of the fan inlet of the range hood is generally set to Q, Q∈[5, 30]m 3 / min, the roof of the kitchen model is a free exit.

[0066] It can be understood that the technical solution provided in this embodiment, the smoke collection simulation technology of the range hood can achieve consistency in the evaluation results, avoid the influence of multiple manual operations on the test results during the test process, and has low computing cost and fast speed. It can screen and optimize multiple solutions and improve development efficiency.

[0067] In specific practice, step S12 "obtaining the oil fume escape concentration based on the smoke mass flow rate and the oil fume mass flow rate" includes: obtaining the oil fume escape concentration based on the smoke mass flow rate and the oil fume mass flow rate through the escape formula, and the escape formula is: ω= 1- M1 / M2; wherein ω is the oil fume escape concentration of the range hood; M1 is the smoke mass flow rate; and M2 is the oil fume mass flow rate.

[0068] It should be noted that the smoke mass flow rate of the cookware smoke source can be adjusted by configuring the target model parameters.

[0069] In specific practice, step S13 "determining the evaluation level of the range hood based on the thickness value and the oil fume escape concentration of the range hood" includes: obtaining a preset reference thickness value; dividing the thickness value by the preset reference thickness value to obtain a thickness ratio; and determining the evaluation level of the range hood based on the thickness ratio and the oil fume escape concentration.

[0070] It should be noted that the thinner the range hood, the more difficult it is to collect smoke. Therefore, the thickness of the range hood is used as the key parameter for evaluating the smoke collection effect of the range hood. The thickness of the range hood is the thickness of the range hood 3D model. Figure 4 , L represents the thickness value; the preset reference thickness value can generally be 350mm.

[0071] Specifically, if the oil fume escaping concentration is less than or equal to the product of the first preset ratio and the thickness ratio, the evaluation level of the range hood is level one; if the oil fume escaping concentration is greater than the product of the first preset ratio and the thickness ratio, and the oil fume escaping concentration is less than or equal to the product of the second preset ratio and the thickness ratio, the evaluation level of the range hood is level two; if the oil fume escaping concentration is greater than the product of the second preset ratio and the thickness ratio, and the oil fume escaping concentration is less than or equal to the product of the third preset ratio and the thickness ratio, the evaluation level of the range hood is level three; if the oil fume escaping concentration is greater than the product of the third preset ratio and the thickness ratio, the evaluation level of the range hood is level four.

[0072] It should be noted that the first preset ratio, the second preset ratio and the third preset ratio can be set according to specific simulation experiment requirements. The first preset ratio can generally be 5%, the second preset ratio can generally be 10%, and the third preset ratio can generally be 20%.

[0073] It is understandable that the method provided in this embodiment incorporates the thickness of the range hood as an important factor when evaluating the smoke-collecting effect of the range hood, thereby making the evaluation of the range hood more comprehensive.

[0074] In specific practice, "redetermining the evaluation level after adjusting the target model" in step S14 includes: adjusting the structure of the range hood 3D model to obtain an adjusted range hood 3D model; obtaining an adjusted target model based on the adjusted range hood 3D model; setting corresponding boundary conditions for the adjusted target model; conducting a simulation experiment based on the adjusted target model to obtain an adjusted smoke mass flow rate of the cooker smoke source and an adjusted oil fume mass flow rate at the fan inlet of the range hood; and redetermining the evaluation level based on the adjusted smoke mass flow rate and the adjusted oil fume mass flow rate.

[0075] It should be noted that if the evaluation level obtained based on the target model is level four, that is, it does not meet the minimum evaluation requirements, then the structure of the range hood 3D model needs to be adjusted, mainly by optimizing the structure of the smoke collection cavity of the range hood 3D model, until the evaluation level is level one, level two or level three.

[0076] Specifically, the range hood 3D model in the target model is replaced with the adjusted range hood 3D model to obtain the adjusted target model; the adjusted target model needs to be set with corresponding boundary conditions before conducting simulation experiments.

[0077] The above-described embodiments merely represent several implementation methods of the present application. While the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the present invention. It should be noted that a person skilled in the art could make various modifications and improvements without departing from the spirit of the present application, all of which fall within the scope of protection of the present application. Therefore, the scope of protection of the present patent application shall be determined by the appended claims.

[0078] Those skilled in the art will appreciate that all or part of the processes in the above-mentioned embodiments can be implemented by instructing the relevant hardware through a computer program. The computer program can be stored in a non-volatile computer-readable storage medium. When the computer program is executed, it can include the processes of the embodiments of the above-mentioned methods. Among them, any reference to memory, storage, database or other media used in the embodiments provided in this application can include non-volatile and / or volatile memory. Non-volatile memory can include read-only memory (ROM), programmable ROM (PROM), electrically programmable ROM (EPROM), electrically erasable programmable ROM (EEPROM) or flash memory. Volatile memory can include random access memory (RAM) or external cache memory. By way of illustration and not limitation, RAM is available in various forms, such as static RAM (SRAM), dynamic RAM (DRAM), synchronous DRAM (SDRAM), double data rate SDRAM (DDRSDRAM), enhanced SDRAM (ESDRAM), synchronous link (Synchlink) DRAM (SLDRAM), memory bus (Rambus) direct RAM (RDRAM), direct memory bus dynamic RAM (DRDRAM), and memory bus dynamic RAM (RDRAM).

[0079] The technical features of the above embodiments can be combined arbitrarily. To make the description concise, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0080] The above-described embodiments merely represent several implementation methods of the present application. While the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the present invention. It should be noted that a person skilled in the art could make various modifications and improvements without departing from the spirit of the present application, all of which fall within the scope of protection of the present application. Therefore, the scope of protection of the present patent application shall be determined by the appended claims.

Claims

1. A method for evaluating the smoke collection effect of a range hood, characterized in that: The method comprises: Construct and conduct simulation experiments based on the target model to obtain the smoke mass flow rate of the cooker smoke source and the oil smoke mass flow rate at the fan inlet of the range hood; Obtaining the fume escape concentration according to the smoke mass flow rate and the fume mass flow rate; The evaluation grade of the range hood is determined based on the thickness value of the range hood and the concentration of the oil smoke escape; the thickness value is the distance between the front wall and the rear wall of the range hood; the evaluation grades include level one, level two, level three and level four; If the evaluation level is level four, then adjusting the target model and re-determining the evaluation level; The determining of the evaluation grade of the range hood according to the thickness value of the range hood and the concentration of the oil smoke escape includes: Get the preset reference thickness value; Dividing the thickness value by the preset reference thickness value to obtain a thickness ratio; If the oil smoke escape concentration is less than or equal to the product of the first preset ratio and the thickness ratio, the evaluation level of the range hood is level one; If the oil fume escaping concentration is greater than the product of the first preset ratio and the thickness ratio, and the oil fume escaping concentration is less than or equal to the product of the second preset ratio and the thickness ratio, the evaluation level of the range hood is level 2; If the oil fume escaping concentration is greater than the product of the second preset ratio and the thickness ratio, and the oil fume escaping concentration is less than or equal to the product of the third preset ratio and the thickness ratio, the evaluation level of the range hood is level three; If the oil smoke escape concentration is greater than the product of the third preset ratio and the thickness ratio, the evaluation level of the range hood is level four; The obtaining of the fume escape concentration according to the smoke mass flow rate and the fume mass flow rate includes: The oil fume escape concentration is obtained according to the smoke mass flow rate and the oil fume mass flow rate through an escape formula, and the escape formula is: ω = 1- M1 / M2; Where ω is the fume concentration of the range hood; M1 is the fume mass flow rate, which refers to the total amount of smoke emitted by the smoke source; and M2 is the fume mass flow rate, which refers to the amount of smoke collected in the fan inlet area.

2. The evaluation method according to claim 1, wherein: The target model is constructed and simulated to obtain the smoke mass flow rate of the cooker smoke source and the oil smoke mass flow rate at the fan inlet of the range hood, including: Build a 3D model of the kitchen; Build a 3D model of the range hood; Constructing a 3D model of a cookware; wherein the smoke source of the 3D model of the cookware is set to be a multi-component smoke source; wherein the multi-component smoke source includes a gas phase component and a liquid phase component; Arranging the range hood 3D model and the cookware 3D model into the kitchen 3D model to obtain a target model; Constructing a fluid region between the cookware 3D model and the fan inlet of the range hood 3D model; A simulation experiment is performed based on the target model to obtain the smoke mass flow rate of the cooker smoke source and the oil smoke mass flow rate at the fan inlet of the range hood.

3. The evaluation method according to claim 2, wherein: The kitchen 3D model, the range hood 3D model, and the cookware 3D model are all simplified models suitable for fluid mechanics calculations.

4. The evaluation method according to claim 2, wherein: The gas phase component in the multi-component smoke source is water vapor; the liquid phase component in the multi-component smoke source is oil droplet particles.

5. The evaluation method according to claim 2, wherein: The fluid area includes a plurality of three-dimensional grids; the length, width and height of the three-dimensional grids are all the same preset values.

6. The evaluation method according to claim 4, wherein: The evaluation method further includes: setting boundary conditions in the target model; the boundary conditions include: the originating position of the smoke source of the cookware, the speed of the oil droplet particles, the heating temperature of the pot bottom and the volume flow rate of the fan inlet.

7. The evaluation method according to claim 6, wherein: Re-determining the evaluation level after adjusting the target model includes: Adjusting the structure of the range hood 3D model to obtain an adjusted range hood 3D model; Obtaining an adjusted target model based on the adjusted range hood 3D model; setting corresponding boundary conditions for the adjusted target model; A simulation experiment is performed based on the adjusted target model to obtain the adjusted smoke mass flow rate of the cooker smoke source and the adjusted oil smoke mass flow rate at the fan inlet of the range hood; The evaluation level is re-determined based on the adjusted smoke mass flow rate and the adjusted oil fume mass flow rate.

Images